I’m in need of some greens. I ate my weight in gravy this past week, so I’m keeping it light this weekend.
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In the interim, I’m shredding some Brussels and tossing them together with cranberries and avocados so I can shove as many superfoods in my mouth at one time and feel a little better about putting on a pair of yoga pants. I signed up for a month-long intensive pilates class, and to be totally honest, I’m scared to death to make my first appearance in class tomorrow. It could be a seriously horrifying experience.
Let’s get into it!
Shredded Brussels Sprouts Salad
For The Salad
1 pound Brussels sprouts
1/2 cup dried cranberries
1/4 cup shredded Parmesan cheese
For The Lemon Vinaigrette
2 tablespoons freshly squeezed lemon juice
6 tablespoons extra virgin olive oil
Kosher salt and freshly cracked black pepper
Shred the Brussels sprouts using a mandolin, or finely shred the Brussels using a sharp knife. Toss the shredded Brussels with the dried cranberries, avocado, and Parmesan cheese. Whisk together the lemon juice, olive oil, and season with salt and pepper. Drizzle the Brussels with the lemon vinaigrette and season with salt and pepper as needed.
Click through to see the how-to video!
The moment we found out Gaby Dalkin — author of the addictive food site, What's Gaby Cooking — is just as obsessed with avocados as we are, we were hooked. Now, she'll be sharing some of her mostly healthy, occasionally decadent, and always tasty recipes with us.